Sweet spring: The chocolate pionono recipe, to learn how to prepare it and enjoy it at home

Spring has begun, but since it is a transition season and with the surface temperature of the sea below normal, the sensation of cold will continue to be present in our capital. A dessert, without excesses, can be a good alternative to give the body a little calories and enjoy a taste with family and friends.

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Among the delicious preparations, chocolate is usually present, with versatility. the pastry chef Victor Tarazonafrom SugarLab, shares the recipe for a pionono with filling and chocolate coating.

“You will see that you will be left with a soft, fluffy and very rich chocolate cake”, assured.

CHOCOLATE PIONNO

For the cake:

1 and 1/2 teaspoons of flour without preparing.

2 tablespoons of cornstarch.

2 tablespoons of cocoa.

2 and 1/2 tablespoons granulated sugar

3 eggs

Filling:

300 grams of cream cheese

150 grams of dark chocolate

Ganache (cream):

150 grams of chocolate.

50 grams of milk cream

Praline (crispy sweet pastry)

100 grams of sugar

40 grams of glucose

20 grams of water

50 grams of chopped almonds.

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Sweet preparation for this spring that will still have cold days. Sugarlab chef shares recipe for chocolate pionono. (Isabel Medina / Tromé)

Preparation:

Biscuit:

Beat the eggs for about 2 minutes on medium speed. Then add the sugar little by little, while continuing to beat until the mixture is ‘ribbon’ or meringue-like in consistency.

Add the other dry ingredients and mix with gentle enveloping movements

After that, pour the mixture into a rectangular tray wrapped in parchment paper and bake at 180°C for 13 minutes.

Filling:

Melt the dark chocolate and slightly heat the cream cheese for 20 seconds to soften it. Add the chocolate to the cream cheese and mix until everything is homogeneous (you could also use a mixer to do this).

ganache:

Melt the chocolate, heat the cream and mix.

Praline:

Preheat the glucose in the microwave for a few seconds. Then, in a pot place the water, add the glucose, white sugar and mix over low heat until it turns caramel color.

Then add the chopped almonds and mix thoroughly

Pour the mixture into a tray with silpat (special pastry paper) and let cool to room temperature.

Pionono:

Sprinkle the cake with powdered sugar and unmold on parchment paper, placing it upside down and then sprinkle the missing side with powdered sugar.

Then place a thin layer of filling, spreading and roll in a spiral with the help of parchment paper.

Place the pionono on a rack and cover it with ganache.

Decorate with the praline and voila!

Know that:

  • If you are looking to learn more recipes or take a pastry course, check out the social networks @sugarlaboficial and /SugarlabPáginaoficial.

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